Borage Soup
Borage (Borago officinalis), a historic medicinal herb native to the Mediterranean region, is a versatile annual known by various names such as starflower, bee bush, bee bread, and bugloss. This herb is renowned for not only being a favorite plant of honey bees but also for attracting bumble bees and small, native bees with its nectar-rich flowers. Harvested for its edible seeds, leaves, and flowers, borage has been valued since ancient Roman times and continues to be relevant in modern applications. Its enduring popularity and varied uses have made it a staple in culinary and medicinal practices for more than 700 years
It is important to know that the starflower carries a compound called gamma linolenic acid (GLA). This has been shown to kill brain and prostate cancer cells and arrest the spread of malignant tumours by limiting blood vessel growth as per CBC news article “Common herb helps fight against cancer”
Borage is known for its distinctive taste that is similar to cucumber, making it a popular choice for adding a refreshing twist to dishes. The plant not only provides a delightful flavor from its young leaves and blossoms but also offers culinary versatility with its mature leaves, which can be used in soups or brewed into a calming tea. In addition to its culinary uses, borage's star-shaped flowers make for a beautiful and elegant garnish, perfect for elevating the visual presentation of various beverages and salads.
Summer is just around the corner, and my borage plantation is thriving. Over the years, the borage crop has been flourishing in my garden, overtaking most of my vegetable beds. Despite being an annual plant, borage spreads effortlessly, contributing its beauty to the landscape. To create space for my other vegetables to thrive, I've been harvesting borage to whip up healthy and nutritious soups. Great soup for a hot summer day!
Borage Soup
By Zosia Culinary Adventures | Date: June 19, 2024
Preparation Time: 10 minutes
Cook Time: ready in 30 minutes
Yield: 8 servings
Ingredients:
250 g fresh borage leaves, chopped
12 garlic cloves, minced
3 sweet potatoes, peeled and diced
2 small English cucumbers, diced
5 tablespoons unsalted butter
3 cups vegetable broth
3 tablespoons flour
2 cups 2% milk
pinch of white pepper
borage fresh or dry flowers as a garnish
Instructions:
In a large saucepan heat up 2 tablespoons of butter over medium heat. Add diced onion, garlic and sweet potatoes.
Cook for 5 minutes. Add vegetable broth and bring it all to boil. Continue to simmer until sweet potatoes are tender.
In the small non-sticky saucepan, start by carefully melting 3 tablespoons of butter over medium-low heat. Following that, gently stir in the flour and a pinch of white pepper, ensuring the flour combines with the butter to form a roux. Gradually pour in the milk, continuing to stir constantly until the mixture thickens and starts to bubble. Set aside.
When the sweet potatoes are soft enough, add the chopped borage to the simmering soup. Let it boil gently with a lid on for 2 to 5 minutes until the borage wilts into the soup. Add flour mixture into the soup, and stir thoroughly until all ingredients are fully mixed.
Remove the saucepan from the heat, and carefully incorporate the diced fresh cucumbers into the soup. Next, using an immersion blender, blend the mixture together until a smooth consistency is achieved.
Serve warm soup with fresh/dried borage flowers or roasted pumpkin seeds for enhanced presentation.
Nutrition Facts per One Serving💚
Calories 259 | Fat 4.3 g \ Saturated Fat 2.2 g\ Cholesterol 11 mg\ Sodium 347 mg\ Total Carbohydrate 45.7g\ Dietary Fiber 2.7g\ Total Sugars 3.7g\ Protein 9.3 g \ Vitamin D 5 mcg\ Calcium 129 mg\ Iron 2 mg\ Potassium 653 mg
